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Coquilles zucchini white chocolate

This dish was created by JRE chef Marijn van de Worp from Restaurant Fizzy. Be inspired by Marijn's preparation method.

Ingredients

Scallops
courgette-miso
foam of BBQ courgette
fermented white chocolate sauce

Preparation

  1. Score the scallops crosswise and sprinkle them with salt, then sear them on the salted side until lightly browned.
  2. For the zucchini-miso, I only add the zucchini in the last two (of the eight) weeks of the miso process to better preserve the flavor of the zucchini.
  3. The zucchini-miso cream is egg white-based and is present throughout the entire dish.
  4. I find it important to use the whole product